12 Secret Jiangsu Recipes Even Beginners Can Master: Authentic Flavors Made Simple

1. Yangzhou Fried Rice

A beloved classic, Yangzhou fried rice achieves its signature "separated grains" texture through a clever technique. Start by mixing egg yolks into cooled, slightly firm cooked rice (refrigerated leftovers work best). Heat oil in a wok, scramble egg whites until fluffy, then add the rice. Stir-fry vigorously to separate the grains before tossing in shrimp, green peas, diced carrots, Chinese sausage, and corn. Season with white pepper for aroma (skip soy sauce to preserve freshness). Pro tip: Use a wide spatula and high heat for that iconic dry, chewy texture. Serve with a sprinkle of scallions. Like and follow for more wok wisdom!

2. Squirrel-Shaped Mandarin Fish (Songshu Guiyu)

This showstopper symbolizes prosperity. For a 2lb mandarin fish: Remove the head by cutting behind the pectoral fins. Fillet the body, keeping the tail attached. Score the flesh diagonally in a crisscross pattern (like a pineapple), then soak in cold water to firm up. Marinate with Shaoxing wine and salt, then coat thoroughly with cornstarch. Deep-fry at 350°F (180°C), shaping the body into a curved "squirrel" pose and frying until golden. For the glossy sweet-sour glaze: Simmer tomato paste, sugar, white vinegar, and salt, thickened with potato starch. Drizzle over the fish and garnish with pine nuts and peas.

3. Braised Suzhou "Vegetarian Chicken" (Su Ji)

This meatless marvel uses thick-sliced firm tofu sheets. Pan-fry until golden to create a crispy exterior that absorbs broth beautifully. In a pork fat-enriched pot, sauté star anise, cinnamon, and ginger. Add light/dark soy sauce, rock sugar, and mushroom broth. Simmer with fried tofu and wood ear mushrooms for 15 minutes until sauce reduces. The result? Silky, umami-packed layers even carnivores will crave.

4. Red-Braised Pork Block (Jiang Fang)

Jiangsu’s answer to pork belly: Cut a 2lb slab into 3" squares. Caramelize rock sugar in oil until mahogany-colored, then deglaze with hot water. Nestle pork in a Dutch oven with this "red syrup," light soy sauce, red yeast rice (for color), and aromatics (bay leaf, orange peel). Braise 3-4 hours until chopstick-tender. The magic? Slow cooking transforms fat into velvet while keeping meat succulent.

5. Beer-Braised Fish Head Hotpot

No-fishy-business trick: Marinate a cleaned fish head (snapper or carp) with salt, pepper, soy sauce, and sweet bean paste. Sear garlic, ginger, and chilies, then layer with onions. Place the fish atop, pour in a lager, and simmer 15 minutes. The beer tenderizes while neutralizing odors. Finish with cilantro—a communal dish perfect with steamed buns.

6. Nanjing Salted Duck

Jiangsu’s iconic preserved bird: Dry-rub a whole duck with Sichuan peppercorn salt for 24 hours. Poach in master stock (star anise, ginger, scallion) for 45 minutes. Cool in the broth overnight for maximum flavor penetration. Slice thinly—the meat should be pink-tinged and fragrant. Serve with a ginger-vinegar dip.

7. Crystal Pork Terrine (Yao Rou)

A 300-year-old delicacy: Cure pork trotters with saltpeter (optional) for that signature pink hue. Braise with rock sugar and Zhenjiang vinegar until collagen melts. Remove bones, press under weights overnight. The chilled result? Translucent slices resembling agate—pair with ginger threads and black vinegar.

8. Wensi Tofu Soup

A knife-skills masterpiece: Cut silken tofu into hair-thin strands (chill first for easier handling). Swirl them into chicken broth with bamboo shoots, ham, and mushrooms. Thicken slightly with cornstarch slurry. The key? Gently swirl the broth—never stir—to keep tofu intact. A dish celebrating texture and patience.

9. Crispy "Ringing Bells" (Xiang Ling)

Shanghainese-inspired appetizer: Mix minced pork with water chestnuts, scallions, and five-spice. Wrap in tofu skin sheets, roll into cigars, and slice diagonally. Double-fry at 300°F then 375°F for shatter-crisp shells. The name comes from the audible crunch—serve with plum sauce.

10. Golden Crab Roe Tofu

Luxury made easy: Sauté salted duck egg yolks until foamy. Add tender tofu cubes and shelled shrimp. Simmer in stock, then thicken with egg white swirls. No crab? No problem—the yolks mimic oceanic richness. Garnish with roe for drama.

11. Soy-Braised Ribs

For sticky-sweet goodness: Blanch pork ribs to remove impurities. In a clay pot, layer ribs with rock sugar, star anise, and fermented bean paste. Add equal parts Shaoxing wine and water. Braise 90 minutes until meat falls off the bone. Reduce sauce to a lacquer—finger-licking mandatory.

12. Spring Bamboo Shoot Stew (Yan Du Xian)

The ultimate umami trio: Combine Jinhua ham, fresh pork ribs, and spring bamboo shoots. Simmer 2 hours until broth turns milky. Add tofu knots last. No salt needed—the ham does all the work. A seasonal celebration of Jiangsu’s produce.

Bonus: Steamed Silver Pomfret

Coastal Jiangsu’s pride: Score the fish and steep in salted ice water (key for firm flesh). Steam over ginger-infused water exactly 8 minutes. Pour sizzling peanut oil over scallions, then dress with a mix of light soy and oyster sauce. The flesh should glisten like moonlit waves.

From imperial banquet dishes to rustic comfort food, these recipes showcase Jiangsu’s culinary duality—elegance meets heartiness. Whether mastering knife skills for Wensi tofu or embracing the slow art of red-braising, each dish tells a story of the Yangtze Delta’s rich gastronomic legacy. Ready your chopsticks!